June 15-17, 2026
Minneapolis, MN
2026 Agenda
Schedule Subject to Change
Indicates session that will be recorded and broadcast virtually on July 8
Monday, June 15, 2026
1:00 PM - 4:00
Exhibitor Set-Up
6:00 PM - 7:00
Welcome Reception
Tuesday, June 16, 2026
7:00 AM - 8:00
Registration and Breakfast
8:00 - 9:00
Keynote Ultrafiltered Milk as a Platform for Consumer-Driven Dairy Innovation
Poonkodi Tamilmani Ph.D., Director of Innovation, Darigold
9:00 - 10:00
General Session Membrane Technology Research for Market Innovation
Jayendra Amamcharla, Professor, University of Minnesota and Director, Midwest Dairy Foods Research Center
10:00 - 10:30
Morning Networking Break
10:30 - 11:00
Membrane Innovation Spotlight Ever.Ag - The Intelligent Supply Chain
Thomas Filak, SVP - Dairy Supply Chain, Ever.Ag
11:00 - 12:00
General Session Membrane Purification Enables Clean Beauty Actives
Shanti Bhushan, Senior Process Development Engineer, GEA
12:00 - 1:30
Luncheon
1:30 - 2:00
Breakout Session: Dairy Advancements in RO for Dairy Processing
Jie Song, Lead Research Scientist, DuPont
Breakout Session: Cleaning and Sanitation Dairy Membrane Cleaning Using Surfactants and Lipase Enzymes
Leighton Butler, Membrane Specialist, IXOM
2:00 - 2:30
Breakout Session: Dairy Filtration Technologies in the Production of Aged Cheddar Cheese
Satyendrasinh Mahida, Sr Principal Process Engineer, Great Lakes Cheese
Breakout Session: Cleaning and Sanitation Accelerating Membrane Recovery: Advanced Chemistry Solutions for Operational Efficiency in Dairy Processing
AJ Bogan, Director or Technical Services, PURE Bioscience
2:30 - 3:00
Breakout Session: Dairy Breaking the Practical Solids Limit in Dairy UF Systems to Unlock Dryer Capacity
Jason Bell, Chief Application Scientist, SmartFlow Technologies
Breakout Session: Cleaning and Sanitation Biofilm Control and Cold Enzymatic Cleaning: Shaping the Future of Sustainable Membrane Filtration
Derek Pitman, Consultant, Realco
3:00 - 3:30
Afternoon Networking Break
3:30 - 4:30
General Session Moving Dairy Solids Up the Value Chain
Derik Robinson, CEO, High Desert Milk
Jordan Oakes, Plant Manager, High Desert Milk
4:30 - 5:30
General Session From Oxygen Control to Flavor Stability: Membrane Degassing in Modern Beverage Production
Nick Dotzenrod, Business Development Manager, Thermo Fisher Scientific
5:30 - 7:00
Networking Reception
Expo Hall
Wednesday, June 17, 2026
7:00 AM - 8:00
Registration and Breakfast
8:00 - 9:00
General Session Where Is the Beverage Market Heading?
Brian Sudano, CEO, S&D Insights, LLC
9:00 - 10:00
General Session Lower Cost Treatment of Food, Dairy & Beverage Wastewater
Chris Drover, CTO, ZwitterCO
Jon Goodman, VP, ZwitterCo
10:00 - 10:30
Morning Networking Break
10:30 - 11:30
Panel Discussion Producer Insights: The Future of Membrane Technology as Catalyst for Innovation
Moderator Andy Powers, Vice President of Technical Services, American Dairy Products Institute
Panelists
Derik Robinson, CEO, High Desert Milk
Brian Sudano, Founder and Chief Executive Officer, S&D Insights
Poonkodi Tamilmani Ph.D., Director of Innovation, Darigold
Satyendrasinh Mahida, Sr. Principal Process Engineer, Great Lakes Cheese
11:30 - 1:00
Luncheon
1:00 - 1:30
Breakout Session: Dairy Commercialization of Novel Membrane Technologies for Dairy
Jeff Campbell, Owner/Founder/CEO, Campbell Membrane Development LLC
Breakout Session: Cleaning and SanitationChemical Elimination and Water Reuse for Sustainable Dairy Processing
Kyle Jenson, VP Growth and Innovation, BIOIONIX
1:30 - 2:00
Breakout Session: Dairy Factors Affecting UF Performance & Pathways for Optimization in Dairy
Alexis Sanchez, Applications Engineer, Mann+Hummel
Breakout Session: Cleaning and Sanitation Optimized Membrane Cleaning Through Data Driven Insight – How Nova Insight Creates Value
Ronni Rasmussen, Application Specialist Membranes and CIP, Novadan ApS
2:00 - 2:30
Breakout Session: Dairy Fermented Milk: Exploring Plate and Frame Membrane Technology
Klaus Christensen, Business Manager, Alfa Laval, Inc.
2:30 - 6:30
Exhibitor Tear-Down
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Membrane Technology Fundamentals: Elevate Your Cleaning Program
Following basic chemistry fundamentals as part of an established training program will immediately improve membrane cleaning results. But many programs are available to the industry. How can food, beverage, and wastewater teams know where to begin? During this “Membrane Technology Fundamentals” presentation, Gene Parish, corporate sales and program manager, Sanitation Technologies Division, Anderson Chemical, will discuss how each membrane cleaning step enhances an operator’s ability to achieve restorative flux. He will present a deeper look into proper steps for cleaning membranes, clearing an easier path for operators to follow and identifying key signs to look for along the way. This session will cover cleaning applications for membranes used for development of foods and beverages, as well as new wastewater treatment plant technologies.
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Membrane Purification Enables Clean Beauty Actives
The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability. Rather than accepting vague “Free Of” labels that avoid only a short list of controversial chemicals, today’s shoppers actively seek products formulated with safe, natural components while rejecting ingredients that may pose hidden risks. This movement is redefining clean beauty by prioritizing both human well being and environmental responsibility, demonstrating that high performance products can be sustainably developed. Advanced extraction technologies—particularly membrane filtration—are accelerating this transition by enabling the recovery of premium bioactives from plant and animal materials, including valuable by products. These solvent free processes preserve the integrity of delicate compounds while supporting circular economy goals. The resulting high purity concentrates power anti-aging serums, brightening masks, and restorative creams that now dominate the clean beauty landscape.
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Lower Cost Treatment of Food, Dairy & Beverage Wastewater
Increasing costs, water stress, and regulatory changes are among the many factors driving investment in wastewater treatment projects for food and dairy companies. As treatment standards and water quality objectives increase, companies are investigating many different technologies to address their most pressing needs while also optimizing for the best overall economics. Membrane technologies are increasingly being deployed to treat plant wastewater and effluent streams to help plants meet both their short-term and long-term requirements.
This session will review some of the most common technologies being used today and variables to consider when selecting a technology for a project. A number of case studies from the use of anti-fouling membranes in different food and beverage industries - including sugar refinery wastewater, dairy effluent, and distillery wastewater - will be presented to demonstrate the cost and operability benefits of these novel membranes. Key audience takeaways will include:
- An overview of membrane fouling processes with emphasis on the specific challenges in wastewater and effluent at food and dairy plants
- The role of membrane materials in resisting fouling
- Practical lessons on analyzing the total cost of treatment for food and dairy wastewater
- Case studies illustrate the use of advanced technology to improve plant operations and reduce total cost
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Dairy Membrane Cleaning Using Surfactants and Lipase Enzymes
Using Lipase enzymes in the Dairy Industry can be problematic. If not adequately deactivated they can continue breaking down lipids into free fatty acids (FFAs). Short-chain FFAs can lead to a strong, rancid, or a soapy taste and smell that makes them unpalatable to consumers. Traditional chemistries like alkali and surfactants are quite often preferred over lipase enzymes for this reason. However, surfactants can also be a challenge in the Dairy Industry.
This 30 minute presentation will provide an overview of surfactants and lipase enzymes, including their mechanisms of action, operational benefits, and associated challenges. The session will also include two case studies demonstrating successful implementation and performance outcomes using lipase enzymes. We will also discuss enzyme deactivation protocols as well as testing equipment used for detection of surfactants and enzymes post CIP.
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Accelerating Membrane Recovery: Advanced Chemistry Solutions for Operational Efficiency in Dairy Processing
Membrane systems are critical assets in modern dairy processing, yet traditional cleaning chemistry can result in extended downtime, accelerated membrane degradation, and significant operational costs. This presentation explores how advanced, non-oxidizing disinfectant chemistry restores membrane flux and extends system longevity while delivering measurable time and cost savings across dairy operations. Drawing on validation from pilot-scale and full-production dairy facilities, we'll examine the technical and commercial impact of this treatment on RO, UF, and NF systems. Topics include fouling removal without oxidative damage, reduced cleaning time, extended membrane lifecycle, and alignment with hygienic design principles. Whether you operate a single facility or manage a multi-plant dairy corporation, this session demonstrates practical pathways to optimize membrane performance and strengthen your bottom line.
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Biofilm Control and Cold Enzymatic Cleaning: Shaping the Future of Sustainable Membrane Filtration
Membrane filtration technologies are increasingly deployed across food, biotechnology and industrial processing sectors, where performance, sustainability and operating costs are tightly interlinked. One of the most persistent limitations to membrane efficiency remains biofilm-driven fouling, characterized by complex organic matrices that are difficult to remove using conventional cleaning strategies. Traditional protocols, often relying on high temperatures and aggressive chemicals, lead to elevated water and energy consumption while offering limited long-term control over biofilm development. This presentation addresses the growing need for alternative cleaning strategies by focusing on enzymatic solutions specifically designed to disrupt and remove biofilms from membrane surfaces. By targeting the extracellular polymeric substances (EPS) and organic components responsible for fouling, enzyme-based formulations enable effective cleaning at low temperatures, reducing thermal stress on membranes while preserving filtration performance over time. Recent industrial applications demonstrate that cold enzymatic cleaning is not only a viable alternative, but a key enabler for the future of membrane filtration. This will be illustrated through different business cases from food processing facilities that show measurable reductions in CIP temperature requirements, water usage and cleaning cycle duration, leading to significant energy savings and improved total cost of ownership (TCO). In parallel, improved biofilm control contributes to extended membrane lifetime, more stable permeate quality and increased operational uptime. Beyond performance and sustainability benefits, these solutions open new perspectives for membrane filtration in processes where fouling previously limited feasibility or scalability. By reducing resource consumption and enabling gentler yet more effective cleaning, enzymatic approaches align with the broader industry transition toward low-impact, energy-efficient and circular processing models. As environmental constraints and production demands continue to intensify, biofilm-focused, cold enzymatic cleaning strategies are emerging as a cornerstone for the next generation of membrane filtration systems, combining operational reliability with tangible water and energy savings.
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Chemical Elimination and Water Reuse for Sustainable Dairy Processing
BIOIONIX® originated from a NASA-supported research initiative focused on closed-loop water recovery for space shuttle applications. During development, the technology demonstrated the ability to generate a chemical-free sanitation process capable of disrupting the DNA and RNA of microorganisms, including foodborne pathogens. This platform has since been adapted for dairy and food processing applications as an alternative to conventional chemical sanitation methods.
Initial dairy implementation centered on brine treatment in cheese production, where the technology supported microbial control, extended brine usability, and improved process consistency. Applications have since expanded to clean-in-place (CIP), clean-out-of-place (COP), and emerging agricultural uses.
The system utilizes controlled electrolysis to generate hypochlorous acid on demand, combined with nanobubble technology to improve surface interaction and cleaning efficiency. Reduced dependence on aggressive acids and alkalis may help minimize membrane polymer degradation and preserve membrane integrity over time. The platform is PMO-accepted, EPA-registered, and aligned with FDA and USDA dairy sanitation guidelines.
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Producer Insights: The Future of Membrane Technology as Catalyst for Innovation
Membrane technology continues to catalyze food and beverage innovations. The recent market growth of lactose-free, a trend that continues to gain momentum, is a testament to the transformative power of this technology. It also helps improve quality control in high-value products like cheese and beverages. Membrane technology can also help processors capitalize on untapped ingredient opportunities. This panel discussion will highlight these developments and more, featuring expert insights from:
Moderator
Panelists
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Advances in Cleaning Membranes with Air/Water - Reduce Waste
The comprex system is a unique combination of precise air and water pulses offers optimal cleaning— reducing the need for chemicals while minimizing water use, wastewater, downtime, and energy consumption.
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Optimized Membrane Cleaning Through Data‑Driven Insight – How Nova Insight Creates Value
Effective and consistent membrane cleaning is essential for maintaining high production performance, reducing operating costs, and protecting membrane integrity in industrial filtration systems. However, many facilities struggle with inconsistent CIP cycles, excessive chemical consumption, increased energy use, and unplanned downtime often due to limited process visibility and reliance on operator experience. Nova Insight addresses these challenges by transforming real‑time CIP data into actionable intelligence that enables data‑driven optimization of cleaning processes. Through continuous monitoring of critical parameters such as flow, temperature, conductivity, pH, energy usage, and wastewater, the system identifies deviations, fouling tendencies, and inefficiencies that would otherwise remain undetected. Smart analytics and simulation tools provide clear insight into where cleaning processes perform well and where improvements can be achieved. This supports proactive maintenance, reduces the risk of irreversible membrane damage, and ensures more consistent cleaning outcomes. Customers adopting Nova Insight typically experience shorter CIP durations, reduced chemical use, improved membrane lifetime, and more stable production performance. The solution also strengthens compliance and sustainability efforts by lowering water and energy consumption while providing transparent documentation for audits. With straightforward integration into existing sensor setups and guided expert support, Nova Insight delivers rapid onboarding and continuous operational optimization.
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Ever.Ag - The Intelligent Supply Chain
Managing the dairy supply chain means keeping producers, haulers and customers all moving in the same direction. Once milk hits the plant floor, the challenge shifts to processing a product that's never quite the same twice. This session explores how connecting the right knowledge and technology at every touchpoint, from farm to consumer, can turn the intelligent supply chain from an idea into a reality.
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Advancements in RO for Dairy Processing
Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity. The latest developments in RO membrane technology will be explored with case studies from actual dairy processors, illustrating the scope and scale of efficiency gains across everything from pump design and CAPEX through operating efficiencies and waste reduction.
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Factors Affecting UF Performance & Pathways for Optimization in Dairy
Ultrafiltration (UF) is a critical process technology for dairy manufacturing and also enjoys a consumer ‘halo’ as a trusted part of producing safe and high value-added ingredients and products. UF membranes are subjected to a broad range of performance challenges and operational expectations. The presenter will identify key performance characteristics and will use real-world examples to illustrate how membrane properties can be tailored to improve throughput and selectivity, while explaining how element design can help to achieve compatibility with achievable, optimized process conditions. Appropriate spiral membrane selection will also be shown to achieve complex protein fractionation tasks such as the selective enrichment of target dairy proteins.
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Filtration Technologies in the Production of Aged Cheddar Cheese
Cheese plants utilize a variety of membrane filtration technologies, both in cheese manufacturing itself but also in important downstream applications for whey processing. This presentation will survey those technologies used within an advanced cheddar cheese production facility, where challenges are addressed everywhere from the varying composition of milk received from the farm, to optimization of throughput at the cheese vat, and subsequently through to the valuable whey co- product. Optimization of the cheesemaking process will be explored in terms of both fat content management and protein processing implications.
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Commercialization of Novel Membrane Technologies for Dairy
This presentation will explore both the operational motivations for innovation in dairy membranes processing technology and the regulatory approval challenges that accompany such innovations. The speaker will present advances in membrane functionality and flat sheet manufacture against the operational goals of improved flux, enhanced separations, and enrichment specificity; all in the context of production aims to increase charge density, improve thermal and chemical stability, and enhance hydraulic characteristics. An explanation of regulatory requirements will round out the content.
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Fermented Milk – Exploring Plate and Frame Membrane Technology
The fermented milk industry in the US foresee a growth of 20% in the next five years. The challenges put new demands on the production of in the dairy food industry. In response, plate and frame technology offer an economical and energy efficient performance supporting processing a variant type of product from yogurt to skyr and kefir.
Ultrafiltration is one of the core unit operations within Dairy processing. Alfa Laval has been involved in the efficient production of Dairy products utilizing their range of membrane spiral elements and plate and frame units including Ultrafiltration since the 1970’s and is well positioned to support the new developments in fermented milk applications.
The unique open-channel design of Alfa Laval plate-and-frame membrane modules makes them suitable for virtually any viscosity, even for feeds containing suspended solids. These membrane modules are approved for sanitary operation and deliver significant advantages when product purity is critical and perfect cleaning and disinfection are essential.
Especially the M37 module which has been engineered for ultrafiltration and microfiltration of high-viscosity products (50–250 cP) in fermented milk productions.
With more than 55 years of experience working with membrane technology, Alfa Laval are committed to supporting companies in their process development challenges for production of Dairy based products.
This presentation will provide an overview of plate and frame technology, use in different processes, and with a focus on the M37 technology specifically used and its unique advantages in fermented milk applications, and will be supported by industrial examples.
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Breaking the Practical Solids Limit in Dairy UF Systems to Unlock Dryer Capacity
Reducing water load ahead of spray drying is often limited by how UF systems behave as viscosity and solids increase. In dairy processing, systems operating at 5 kDa, 10 kDa, and 20 kDa are already well established, but as concentration rises, pressure drop increases, flow distribution becomes uneven, and system stability starts to fall off. That’s what forces plants to stop early and send excess water to the dryer.
This session focuses on how that limit can be shifted. We will introduce a high-solids, open-channel tangential flow approach designed as a bolt-on to existing UF systems, enabling additional water removal while maintaining stable operation at higher concentrations. The discussion will connect these changes directly to increased dryer throughput and improved overall plant capacity utilization.
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Moving Dairy Solids Up the Value Chain
Co-presenters Derik Robinson and Jordan Oakes will discuss how to balance a strategy mindset with a practical operations perspective to explain how competitive dairy processors can and must lean into membrane technologies to continue elevating dairy solids up the ingredients value chain. Real world examples of the business and production optimization opportunities for membrane-based processes will include the evolution of nonfat dry milk into the family of milk protein concentrates and isolates, and the still untapped potential in buttermilk from powder to WPPC and beyond.
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A Filtration Solution for High Temperature, Solids, and Viscosity in Dairy Proteins and Cultured Products
Coping with extremes of temperature, solids concentration, and viscosity are often the limiting factors when using traditional spiral-wound membranes to reduce water content before operations such as evaporation and spray drying. This session will introduce a novel solution to these high-challenge situations, explaining the science behind the new technology, providing real-world case study data which illustrate its effectiveness, and quantifying the potential energy savings and throughput increases that can be achieved with minimal disruption to plant operations.
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Where Is the Beverage Market Heading?
Based on historical context and current market dynamics, current trends are evolving quicker than at any point is the past 50 years. The pace is only accelerating. This has been demonstrated by how plant-based dairy alternatives went from fast-growth market darling to a stagnant category with limited innovation. Today, protein is the craze, but for how long? In beverage alcohol, traditional format drinks have given way to RTDs. Now implied functionality is beginning to show up in RTDs. How will RTDs evolve? What does the next three years look like for beverage alcohol overall? Companies are moving across product formats and distribution is evolving. What will happen with excess capacity in the marketplace? Will an asset-light business model take prominence in the future? This talk plans on touching on each of these points to help attendees see where their businesses fit in the fast-evolving beverage marketplace.
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From Oxygen Control to Flavor Stability: Membrane Degassing in Modern Beverage Production
Hollow fiber membrane contactors are increasingly used across beverage processing, particularly in beer and wine production, where processors continually seek to improve product quality, process control and operational efficiency. One key application is degassing, which enables precise dissolved gas control while helping processors optimize consistency and downstream performance.
This session will provide an overview of hollow fiber membrane contactors and examine how the technology is utilized in beverage production. Drawing on case studies and application examples from beer and wine production, the presentation will highlight membrane degassing use cases, key processing considerations and opportunities for efficiency gains.
The session will also touch on wastewater-related applications, showing how hollow fiber membrane technologies can extend beyond beverage processing to support broader resource management goals. Attendees will leave with a clear understanding of where hollow fiber systems fit within beverage production and where future opportunities are emerging.
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Membrane Technology Research for Market Innovation
Recent advancements in dairy ingredient technologies designed for targeted food applications, including yogurt and high-protein beverages. The presentation will highlight how membrane processing and ingredient customization are enabling the development of functional dairy ingredients with improved texture, stability, heat resistance, pushing the protein incorporation, and overall consumer acceptance. Focus will be placed on tailoring ingredient functionality to address formulation challenges in cultured products and high-protein beverage systems while meeting evolving market and nutritional demands.
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Ultrafiltered Milk as a Platform for Consumer-Driven Dairy Innovation
Membrane filtration technologies are reshaping how the dairy industry approaches composition control, functionality, and product innovation. Ultrafiltration (UF), in particular, enables processors to concentrate proteins while reducing lactose, minerals, and water—creating a versatile base for value-added dairy products.
As consumer demand shifts toward high-protein, reduced-sugar, and clean-label foods, ultrafiltered milk offers a flexible platform to meet these expectations while maintaining the natural nutritional benefits of dairy. By adjusting the balance of key components, UF supports innovation across fluid milk, ready-to-drink beverages, cultured dairy, and nutritional products.
This presentation will explore how ultrafiltration enables consumer-driven dairy innovation by connecting membrane technology with evolving market trends. It will highlight the compositional and functional advantages of ultrafiltered milk and discuss how processors can leverage these capabilities to expand product portfolios using well-established, non-proprietary approaches.
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